Salad of Jerked Pork And Cucumber Yoghurt

Ready in 1 hour

Top-ranked recipe named "Salad of Jerked Pork And Cucumber Yoghurt"

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Try this Salad of Jerked Pork And Cucumber Yoghurt recipe, or contribute your own. "Light" and "Caribbean" are two tags used to describe Salad of Jerked Pork And Cucumber Yoghurt.


Ingredients

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1 tb Sugar
1/2 dl White wine vinegar
400 g Jerked shoulder of pork
4 Mint tops; to garnish
Salt and pepper
1/2 dl Water
1 Cucumber
1 tb Mint; freshly chopped
Salt and pepper
2 dl Natural yoghurt
2 Cloves garlic; peeled

Original recipe makes 1

Servings  

Preparation

Season and spice the jerked pork shoulder. Roast till well done. Cool and cut into 1/2cm dice. Mix the sugar, vinegar, water, salt and pepper. Cut the cucumber in half. Peel one half and cut the flesh without the pips into 1/2cm cubes. The other half should be fluted and cut into very thin slices. Marinate this in the sugar and vinegar mix. Mix the yoghurt with the garlic, chopped mint, cucumber and jerked pork. Mix well. Place a 6cm wide ring in the middle of a plate. Lay the thinly sliced cucumber around it, overlapping slightly. Fill the ring with the jerk pork mix. Remove the ring and garnish with the mint tops.

Calories Per Serving: 1276 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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